Pineapple – Onion – Chutney

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Sauce
Cuisine European
Servings (Default: 6)

Ingredients

  • 1 pineapple, approx. 500g pulp
  • 1 onion (s), (vegetable onion approx. 300g)
  • 200 g suar, brown
  • 200 ml vinegar (sherry vinegar)
  • 4 teaspoons curry powder, hot
  • 2 teaspoons ginger, fresh; rubbed
  • salt
  • pepper
  • Chili, from the mill
Pineapple – Onion – Chutney
Pineapple – Onion – Chutney

Instructions

  1. Cut off the skin from the pineapple and cut into small pieces without the stalk. Squeeze the peels together over the pulp to extract the juice. Dice the vegetable onion. Put the onion cubes and the pineapple in a large saucepan and stir well. Then mix with brown sugar, sherry vinegar, curry powder and ginger. Let everything cook in an open pot for 20-30 minutes, stirring, until all the liquid has evaporated. Season to taste with salt, pepper and chilli. Fill the finished chutney into small jars with twist-off lids. Close immediately and turn upside down.

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